{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,19]],"date-time":"2026-08-19T18:45:01Z","timestamp":1787165101957,"version":"build-2736575974"},"reference-count":27,"publisher":"MDPI AG","issue":"21","license":[{"start":{"date-parts":[[2025,10,29]],"date-time":"2025-10-29T00:00:00Z","timestamp":1761696000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Polish Ministry of Education and Science","award":["N42\/DBS\/000435"],"award-info":[{"award-number":["N42\/DBS\/000435"]}]},{"name":"Polish Ministry of Education and Science","award":["N42\/DBS\/000283"],"award-info":[{"award-number":["N42\/DBS\/000283"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Iodine has an essential role in the human body; however, its insufficiency is still a challenge. Therefore, the search for new strategies to increase iodine intake in the daily diet is fully justified, with sprouts as a preferred and interesting candidates for biofortification. The aim of this pilot study was to investigate the effect of different methods of iodine enrichment of legume sprouts (yellow lupine, lentil, red and white clover, and common vetch) as well as to identify the most promising species for iodine bioaccumulation. The iodine content in mineralized sprout extracts was determined using the Sandell\u2013Kolthoff method. Watering seeds, previously soaked in water (1 day), with a 6.5 mg\/L potassium iodide solution (7 days) revealed to be the most effective fortification model, achieving the highest iodine concentrations in all tested species, with white clover being the best accumulator (1026.7 \u00b1 60.4 \u00b5g I\/100 g fresh weight) of this component. In turn, the greatest changes in biomass were observed in red clover (even up to 250% of the control). Iodine biofortification of legume sprouts could be effective; nevertheless, further research in this area is required.<\/jats:p>","DOI":"10.3390\/foods14213691","type":"journal-article","created":{"date-parts":[[2025,10,30]],"date-time":"2025-10-30T00:50:19Z","timestamp":1761785419000},"page":"3691","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Iodine Fortification of Edible Legume Sprouts: A Pilot Biofortification Study"],"prefix":"10.3390","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-4821-4492","authenticated-orcid":false,"given":"Pawe\u0142","family":"Pa\u015bko","sequence":"first","affiliation":[{"name":"Department of Food Chemistry and Nutrition, Faculty of Pharmacy, Jagiellonian University Medical College, 30-688 Krak\u00f3w, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ewelina","family":"Prochownik","sequence":"additional","affiliation":[{"name":"Department of Food Chemistry and Nutrition, Faculty of Pharmacy, Jagiellonian University Medical College, 30-688 Krak\u00f3w, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4819-9085","authenticated-orcid":false,"given":"Jadwiga","family":"Kryczyk-Kozio\u0142","sequence":"additional","affiliation":[{"name":"Department of Food Chemistry and Nutrition, Faculty of Pharmacy, Jagiellonian University Medical College, 30-688 Krak\u00f3w, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0001-3474-9015","authenticated-orcid":false,"given":"Molka","family":"Jlassi","sequence":"additional","affiliation":[{"name":"Laboratory of Interactions Plant-Soil and Environment, Faculty of Science, Tunis El Manar University, Tunis 2092, Tunisia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dhouha","family":"Yahyaoui","sequence":"additional","affiliation":[{"name":"Laboratory of Interactions Plant-Soil and Environment, Faculty of Science, Tunis El Manar University, Tunis 2092, Tunisia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5636-8646","authenticated-orcid":false,"given":"Agnieszka","family":"Galanty","sequence":"additional","affiliation":[{"name":"Department of Pharmacognosy, Faculty of Pharmacy, Jagiellonian University Medical College, 30-688 Krak\u00f3w, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hela","family":"Ben Ahmed","sequence":"additional","affiliation":[{"name":"Laboratory of Interactions Plant-Soil and Environment, Faculty of Science, Tunis El Manar University, Tunis 2092, Tunisia"},{"name":"Mixed Tunisian Moroccan Laboratory of Plant Physiology and Biotechnology and Climate Change, Tunis El Manar University, Tunis 2092, Tunisia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Justyna","family":"Dobrowolska-Iwanek","sequence":"additional","affiliation":[{"name":"Department of Food Chemistry and Nutrition, Faculty of Pharmacy, Jagiellonian University Medical College, 30-688 Krak\u00f3w, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,10,29]]},"reference":[{"key":"ref_1","first-page":"939","article-title":"Evaluation of the Consumption of Potentially Goitrogenic Food Products in Various Models of Plant-Based Diets in Poland","volume":"80","author":"Zagrodzki","year":"2024","journal-title":"Acta Pol. 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